Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing with butter. Set aside.
Prepare the cake mix. In a bowl mix together gluten-free AP flour, salt, Splenda, cinnamon, nutmeg and cloves.
Prepare the pumpkin mix. In another bowl, mix together pumpkin puree, milk, oil and vanilla.
Prepare the pecan topping. In a third bowl, mix together Splenda, brown sugar Splenda, and chopped pecans.
Fold the cake mixture into the pumpkin puree. Pour into prepared 12-inch camp Dutch oven. Sprinkle pecan topping across the top of the pumpkin. Pour hot water in a zig-zag pattern across the top of the cobbler. DO not stir.
Bake cobbler at 350 degrees by making a circle of 9-10 hot charcoals that fit beneath the oven. Place oven with lid over charcoal circle. Add 12-13 hot carchoals around the edge of the lid. Bake for 30-40 minutes until center of pumpkin has set and a toothpick comes out clean.
Serve warm with whipped cream or a scoop of vanilla ice cream.